After Cantine Aperte ended, we all sat down for a family-style feast. One of the meat courses was spit-roasted rabbit bathed in rosemary, garlic and white wine. The cooks used a giant stalk of rosemary as the “mop” to baste the meat.
After Cantine Aperte ended, we all sat down for a family-style feast. One of the meat courses was spit-roasted rabbit bathed in rosemary, garlic and white wine. The cooks used a giant stalk of rosemary as the “mop” to baste the meat.
